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Cava Bodega Cookbook, TAPAS: A TASTE OF SPAIN IN IRELAND, by Jp McMahon, with photography by Julia Dunin, paperback, 280pp, €25
Author: Georgina Campbell
Chef/restaurateur and academic Jp McMahon’s passion for all things Iberian is no secret and, of the terrific trio of Galway restaurants that he and his wife Drigin operate - the much-feted Aniar, Cava Bodega and EAT Gastropub - there’s always a feeling that his heart beats fastest for Cava. This book is certainly written from the heart and, like so many books with subtitles, therein lies its raison d’etre.
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A Simply Delicious Christmas by Darina Allen
Author: Georgina Campbell
Twenty five years on and the original recipes in Darina Allen's A Simply Delicious Christmas (Gill & Macmillan, hardback €27.99) still seem as fresh and relevant as ever, but this handsome celebratory edition also includes over a hundred new recipes and many of these are a gentle seasonal reflection of our changing tastes in food.
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Grow Cook Eat by Michael Kelly GIY
Author: Georgina Campbell
Georgina Campbell reviews several recently published books - Grow Cook Eat by Michael Kelly, (GIY Ireland Ltd, hardback 294pp, full colour; €25); Prannie Rhatigan’s Guide to Edible Seaweeds,(http://irishseaweedkitchen.ie/shop €8.45 + 2.15 p+p within Ireland) , Naked Paleo - Food stripped Bare, by Pat Divilly (Blackwater Press, paperback, 140pp, full colour; €19.95), and GOOD NUTRITION for Cancer Recovery (University College Cork)
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Mick Healy, Wild Irish Game
Author: Georgina Campbell
A fervent supporter of sustainable hunting and seasonality, Mick Healy was singled out for a 2014 Euro-Toques Award. Highlighting his 'commitment to delivering the best and most sustainable wild game available' he was also commended for 'the quality of his products, which he handles with respect for tradition.'
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Author: Georgina Campbell
Wild venison is a treat that game lovers look forward to enjoying in restaurants in winter and, as it becomes more accessible, it is also being cooked more at home, both as a special occasion dish and - in the form of sausages, mince or stewing cuts - for family meals.
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Silver Darlings - Kirsti O'Kelly
Author: Georgina Campbell
The history of Ireland and the little herring has been intertwined for many a generation, with the success or failure of the herring season having a major impact on coastal communities.
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Launch of Gubbeen Cookbook
Author: Georgina Campbell
I have long been an admirer of the Ferguson family and have often cited their West Cork farm, Gubbeen, as a shining example of sustainable farming and quality food production in Ireland.
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Durcan's Spiced Beef
Author: Georgina Campbell
Tom Durcan Meats was established in 1985, so this is far from being one of Ireland’s longest-established butchers - but it is one of the most highly-regarded and, being right next to the fountain at The English Market, also very easy to find.
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Hells Kettle Hazelnuts
Author: Georgina Campbell
Although collecting wild hazelnuts from hedgerows was a common activity in Ireland until recently (and has perhaps seen a resurgence due to the current popularity of all kinds of foraging), commercial nut growing has never been a significant aspect of Irish food production.
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Michael & Peter Clifford
Author: Georgina Campbell
Georgina Campbell reviews several recently published books - Clifford & Son, New Irish Cooking From Michael & Peter Clifford, With Joe McNamee. (Liberties Press, paperback €29.99 / £24.99); The Natural Food Kitchen, Delicious, globally inspired recipes using only the best natural and seasonal produce, by Jordan Bourke with photographs by Tara Fisher (Ryland Peters & Small, hardback160pp; £16.99), and, Food For The Soul by Gary O’Hanlon (Bluebird Care, hardback 144pp RRP €19.95)
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